THE BUDGET GOURMET

Pasta alla Carbonara

pronounced: car-boh-NAH-rah
makes aprox. 4 servings

Ingredients:

• 1 lb spaghetti, rigatoni or other pasta
• ¼ cup cream (optional)
• 4 eggs
• 1 lb pancetta, bacon, or prosciutto coarsely diced
• 1 medium onion (optional)
• 2 cloves of garlic, crushed and chopped (optional)
• 1 package frozen baby peas (optional)
• Salt and fresh cracked pepper - to taste
• Freshly grated pecorino romano, parmesan or asiago cheese.

Method:

1.Fill a large pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it comes to a rolling boil.
2.Add the diced bacon or other to the pan and cook slowly over a low heat for 10 to 15 minutes, drain excess fat.
3.Add diced onion and garlic if using, cook until golden.
4.Drop the pasta into pot and cook according to package instructions, about 8 to 11 minutes or until 'al dente' - or tender but still firm to the bite.
5.Add frozen peas to pasta water during last few minutes if using.
6.While the pasta cooks, combine the eggs, cheese, cream (if using), and fresh cracked pepper in a bowl and beat with a whisk or fork until completely mixed.
7.Drain pasta reserving some of the cooking water on the side.
8.Immediately toss with the egg and cream mixture, bacon, onion and garlic.
9.Add a little of the cooking water if too dry. Serve right away, with additional grated cheese if desired.

Variations:

Substitute bacon with crumbled chicken or vegetarian sausage.
Make a cream sauce with onion, diced prosciutto or cooked ham to make "Pasta alla Papalina - the Pope's pasta.
Add shrimp and blanched cut asparagus or even green beans.

Copyleft (2010) The Budget Gourmet

Pasta e Fagioli (aka: pasta fazool)

pronounced: pasta EH fah-JOE-lee
Makes 5-6 servings

Ingredients:

• 1/4 cup olive oil
• 1/4 lb. pancetta bacon, or prosciutto ham diced (optional)
• 1 red onion, chopped
• 1 cup carrot, diced small
• 1/2- cup celery, diced small
• 4-5 garlic cloves, leave whole or slice
• 2 cans cannellini beans (or 2 cups dried beans, soaked, rinsed and cooked in the stock until tender)
• 8 cups chicken or vegetable stock or equivalent water and bouillon
• 1/2 cup crushed tomatoes or puree (optional)
• 2-3 bay leaves
• 2 sprigs fresh rosemary and/or thyme, or use dry
• 1/2 lb. dried short tubular pasta, such as ditalini or other cooked 'al dente', drained and rinsed under cool water
• Pinch of cayenne or red pepper flakes (optional)
• Salt and freshly ground pepper, to taste
• Freshly grated cheese (Parmesan, Romano or Asiago), to taste
• Crusty bread, croutons or bruschetta

Method:

1. Heat a deep pot over medium high heat and add oil and pancetta (if using), cooking it until golden brown.
2. Add the carrots, celery, onion, garlic and herbs stirring well.
3. Season lightly with salt, pepper and cayenne (if using).
4. Cook until onions and celery start becoming translucent.
5. Add stock, tomato puree (if using), beans and bring to a simmer, covered.
6. Adjust seasonings if necessary.
7. When vegetables are tender, take off from heat and cool slightly.
8. Add pasta (if you plan on having left-overs or you're making the soup ahead of time, you can keep the pasta separate and add it as needed, so it doesn't become soggy).
9. Serve topped with freshly grated cheese & crusty bread, croutons or bruschetta.

Variations:

Add chickpeas or different kinds of beans.
Add Italian, chorizo or other kind of sausage.
Make a flavorful stock ahead of time with bones, veggies or a smoked hock.
Deglaze the pan with the pancetta and/or veggies with some dry white wine.
Add a shot each of Tabasco (or other hot sauce) and Worcestershire sauce.

Copyleft (2010) The Budget Gourmet